This is adapted from the New York Times Minimalist column by Mark Bittman.

Ingredients

3 cups all-purpose or bread flour, more for dusting

¼ teaspoon instant yeast

1 ¼ teaspoons salt

Wheat bran for dusting dough

Directions

In a large bowl, combine flour, yeast, and salt. Add 1 1/2 to 1 5/8 cups of water and lightly stir to combine. Dough will be sticky and very wet. Cover bowl with cling wrap and allow to rest on counter overnight, at least 12 hours and up to about 18 hours.

Dust a work surface with flour and turn dough out of bowl. The dough will be sticky and will want to stick to the bowl; you can use your fingers to gently pull it out. Fold dough over on itself several times and form it into a ball.

Generously dust a cotton towel with flour and wheat bran. Gently flip the dough onto towel so it's resting seam side down and generously dust dough ball with flour and bran. Cover with a second towel and let dough rise for about 2 hours.

15 or 20 minutes before the dough is ready, preheat oven to 450 degrees and put a heavy lidded pot, such as a cast iron dutch oven, into the oven as it heats.

When ready, carefully turn the dough out of the towel into the heated pot, seam side up. Cover the pot with lid and bake 30 minutes, then remove lid and bake until loaf browns, approximately 15 or 25 minutes more.

How much do you find the flavor of the beer comes through in the final product? I made a beer bread a year or two ago and was really unhappy with the result. The recipe you posted seems like it might produce a better result though.